Sauce:

1. In a small mixing bowl, combine all ingredients and whisk until fully combined.

‍Noodle Assembly:

1. In a large wok over high heat add 2 Tbsp of vegetable oil and swirl to coat. Add onion, cabbage, green onion, mushrooms and season with salt to taste. Stir fry for 3 to 4 minutes or until soft and slightly browned. Remove from the wok and set aside.
2. To the wok, add 1 Tbsp of vegetable oil, and once almost smoking, crack eggs gently into oil and quickly season to taste with salt, scrambling them as they cook. 
3. Once scrambled, add your vegetables back to the wok along with udon noodles, (cooked according to package directions), white pepper, MSG, and your sauce. Toss to combine and once thoroughly coated, turn off the heat. Add garlic and toss thoroughly.
4. Plate and garnish with sesame seeds, and optionally, bonito flakes and thinly sliced green onion.